This post may contain affiliate links. If you make a purchase through an affiliate link, I will earn a commission at no extra cost to you. Mama needs some moula to keep this lil blog a truckin’ so thank you for your support. Xo.
If you haven’t yet tried Honey Dill Dip, this is your cue to make this sweet, tangy, creamy dip best served with these crispy chicken strips.
The legacy of honey dill.
Have you heard of this dip? It’s real good. Not only is it a Canadian invention, but a very special Winnipeg invention. This delicious sauce was invented by the well loved restaurant Mitzi’s in Winnipeg, Manitoba. Mitzi’s is famous for their chicken fingers but even more famous for this unique dip. Manitobans are very familiar with this dip as it is now served at pretty much every restaurant you can order chicken strips in Winnipeg. But when I moved to British Columbia, I asked many friends and colleagues if they’d ever heard of it and the resounding answer was, no! So here I am to spread the love of the best dip of all time.
Strips.
Chicken strips/fingers/tenders – whatever you want to call them, they are always crowd favourite. Now these oven baked beauties will never reach the crunch of a deep fried chicken finger but, the high heat of the oven does help crisp these up pretty darn nicely. I am sure you can also air fry these strips but I don’t have an air fryer and am unsure of cooking temperature or time. I trust you.
Check out the recipe video below for a tutorial on how to make these strips and dip:
Crispy Chicken Strips with Honey Dill Dip
Ingredients
Dip
- ½ cup mayonnaise
- ¼ cup liquid honey
- juice of half a lemon
- 1 tsp dijon mustard
- 2 tbsp finely chopped fresh dill or 1 tbsp dried dill
- sea salt and pepper to taste
Chicken Strips
- 2 large chicken breasts
- sea salt and pepper to taste
- ¾ cup flour
- 2 eggs
- 1½ – 2 cups seasoned Italian breadcrumbs or cornflakes, or panko – whatever you fancy
- cooking spray
Instructions
- Preheat the oven to 425F.
- For the dip, combine all ingredients in a small bowl and stir to combine.
- Let the dip rest in the fridge while you make your chicken strips.
- Slice the chicken tender off the back of the chicken breast chicken breasts and then slice the rest of the breast into strips against the grain. Usually the grain of the chicken breast goes from top to tip of the breast. So instead of cutting the chicken into long strips lengthwise, cut shorter strips widthwise. This will ensure the chicken much more tender.
- Take 3 shallow bowls and place the flour in the first bowl. Crack both eggs into the second bowl and whisk until combined. Place the breadcrumbs in the third bowl.
- Hot tip for breading anything: left hand wet hand, right hand dry hand. If you stick to using one hand each for wet and dry parts of the breading, you will avoid the super gross “monster finger syndrome”. Take a piece of chicken and follow this guideline:Left hand: grab a piece of chicken and place it in the flour bowl. Right hand: dredge the chicken in the flour ensuring it is completely coated, then place it in the egg bowl.Left hand: dredge the chicken in the egg ensuring it is completely coated, then place it in the breadcrumb bowl.Right hand: dredge the chicken in the breadcrumbs ensuring it is completely coated, and place on a baking tray lined with parchment or a nonstick baking mat.
- Repeat with remaining chicken strips.
- Spray the chicken strips with a light coating of cooking spray.
- Flip each strip and spray the other side as well.
- Bake for 15 minutes, flip and bake for a further 10 minutes or until the strips are cooked through.
- Serve hot with that glorious honey dill dip.
